Best 3 Easter Cheese Hrudka Recipes
Easter Cheese, also known as Hrudka, is a traditional dish made with cottage cheese, eggs, butter, and spices. It is a staple of Easter celebrations in many cultures, particularly in Eastern Europe. Hrudka can be served as a spread, a dip, or as a filling for pastries and breads. This article provides three different recipes for Easter Cheese: a basic recipe, a recipe with sour cream, and a recipe with caraway seeds. All three recipes are simple to follow and can be customized to taste. Whether you are a seasoned cook or a beginner, you will be able to make a delicious Easter Cheese that your family and friends will love.
Here are our top 3 tried and tested recipes!
EASTER CHEESE - HRUDKA
Hrudka pronounced (hur-UT-ka)is a simple custard cheese that's essential for many Eastern European Easter tables. It's sliced and eaten by itself or, more often, as part of a ham or kolbassi sandwich made on Paska bread that's slathered with beet horseradish. The recipe is as easy as it is healthy. Ha!
Provided by Bryan Burns
Time 10h35m
Yield 32
Number Of Ingredients 5
Steps:
- Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
- Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 7.8 g, Cholesterol 72.8 mg, Fat 2.9 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 111.1 mg, Sugar 7.8 g
HRUDKA (EASTER CHEESE)
This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!
Provided by Pa. Hiker
Categories European
Time 35m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Pour milk into saucepan and bring to a boil.
- Beat eggs slightly and add gradually to milk.
- Cook over low heat for about seven minutes.
- Add salt, pepper, and vanilla, stir continually so mixture will not scorch.
- Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly.
- Hang and let dry for two hours.
- Cover with a wet napkin and place in refrigerator.
HRUDKA, EASTER CHEESE, MARK'S
Mark's family recipes, translated from Polish for me to share! LOL
Provided by Megan Stewart
Categories Other Snacks
Number Of Ingredients 4
Steps:
- 1. Beat the eggs. Add milk, sugar and vanilla. Beat the mixture. Cook in a double boiler until the mixture curds and only water remains. Over a LARGE bowl, pour the curd into a cheese cloth sack (most of the water will immediately drain off), and tie the end tightly. Squeeze the mixture removing most of the remaining water. Hang the sack over the bowl overnight. Makes 1 large round loaf.
- 2. Notes: The cooking takes only about 1/2 hour, the rest is "curing time". Old timers often tied the cheese over the kitchen faucet overnight. For food safety reasons, consider doing this in your refrigerator, but it will make the process slower.
Tips:
- Make sure to use fresh, high-quality ingredients. This will make a big difference in the flavor of your cheese.
- Be patient. Making cheese takes time. Don't rush the process, or you won't end up with a good product.
- Keep your work area clean. This will help to prevent contamination.
- Follow the recipe carefully. Don't make any substitutions unless you know exactly what you're doing.
- If you're new to cheesemaking, it's a good idea to start with a simple recipe. Once you've mastered the basics, you can move on to more complex recipes.
Conclusion:
Making cheese at home is a rewarding experience. It's a great way to learn about the process of cheesemaking, and it's also a great way to get fresh, delicious cheese that you can enjoy with your family and friends. If you're thinking about making cheese at home, I encourage you to give it a try. You might be surprised at how easy it is, and you'll definitely be impressed with the results.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
